Gingerbread House

Ingredients

• 250 g honey
• 200 g raw cane sugar
• 100 g butter
• 600 g spelt flour type 630
• 1.5 tsp gingerbread spice mix
• 1 tbsp cocoa powder
• 1 tbsp potash
• 1 egg
• 1 Egg white
• 100 g powdered sugar from raw cane sugar
• 40 g whole, peeled almond kernels
• 50 g decorative cherries

Instructions

1. 1.

   Heat honey, raw cane sugar and butter over stirring until the sugar dissolves. Set aside to cool.

2. 2.

   Mix flour with gingerbread spice mix and cocoa; dissolve potash in 2 tbsp water and add. Beat egg, combine with honey mixture and flour, knead well. Wrap dough in cling film and refrigerate overnight.

3. 3.

   Divide dough into two portions and roll out to sheet size. Place on parchment-lined baking trays and bake at 200 °C (180 °C fan; gas level 3) for about 15 minutes.

4. 4.

   Cut four 16×14 cm rectangles and two 12×5 cm rectangles from a sturdy cardboard. For the gables, trim the long side of each rectangle by 5 cm to create sloping edges that meet at a point in the middle.

5. 5.

   While the baked dough is still hot, immediately cut out all house parts (the dough must be hot or it will crack when cutting). Cut a ~30×20 cm base plate from the second dough batch.

6. 6.

   Let the cut gingerbread pieces cool on a wire rack. In the meantime, whip egg white until stiff; gradually fold in powdered sugar to make a thick glaze. Outline doors and windows with glaze (use a small squeeze bottle for detail).

7. 7.

   Glue the sides and gable walls onto the base plate using glaze and assemble.

8. 8.

   Decorate the roof with glaze and garnish with almonds and decorative cherries as desired. Glue all remaining parts together.

9. 9.

   Place the roof on top and, if desired, attach figures. Finish with glaze details and allow to dry completely.